The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cauliflower & sweet potato curry
Kitchari is a traditional Indian dish of rice and lentils that’s good for digestion – and absolutely delicious with our roasted cauliflower and sweet potato curry sauce. Go on, add it to your box – your soul will thank you for it!
SWK: Source of fibre
Plants 7
SWK: Source of protein
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 1 cauliflower
- 1 small sweet potato
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g basmati rice
Nutritional Information
Calories: 534
Protein: 18g
Carbs: 114g
Fat: 2.5g
Ingredients
- 1 handful of fresh coriander
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 2 x chilli
- 280g basmati rice
- 1 cauliflower
- 1 sweet potato
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 498
Protein: 16g
Carbs: 107g
Fat: 2.2g
Cauliflower & sweet potato curry
Kitchari is a traditional Indian dish of rice and lentils that’s good for digestion – and absolutely delicious with our roasted cauliflower and sweet potato curry sauce. Go on, add it to your box – your soul will thank you for it!
Cook time:
35 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Roast the veg
- Heat your oven to 200ºC/fan 180ºC/gas 6/air fryer 170ºC.
- Remove the leaves from the cauliflower and cut it into florets, then chop the sweet potato into 3cm cubes.
- Put the florets and sweet potato on a baking tray lined with baking paper (or into the air-fryer basket) and spritz with cooking spray. Roast for 20-25 mins (air-fry for 18-20 mins) until soft.
Cook the rice and lentils
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
- Finely chop the coriander, then drain and rinse the lentils.
- Stir half the coriander, the lentils and half the curry powder through the rice.
Add some oomph!
- At the same time, peel and finely dice the onions. Peel and crush the garlic, and finely grate the ginger. Finely dice the chillies (deseed for less heat).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 5 mins.
- Add the garlic, ginger and chillies (to taste) and cook for 2 mins.
Simmer the curry
- Sprinkle the remaining curry powder into the pan and cook for 1 min.
- Crumble in the stock, pour in the passata and 300ml boiled water (450ml for 4 portions) and stir well. Simmer for 5-7 mins (8-10 mins for 4 portions) until thickened slightly.
Sprinkle & serve
- Stir the roasted veg into the curry and serve on a bed of the rice and lentils, then sprinkle over the remaining coriander.